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Gallery Roasted Carrots with Oat Dukkah Credit: Sidney Bensimon Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1 egg white 4 tablespoons extra-virgin olive oil 1 1/2 teaspoons honey 3/4 cup rolled oats 1/4 cup shelled pistachios 1/4 cup sesame seeds 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons fennel seeds Kosher salt and freshly ground pepper 2 pounds peeled carrots, halved if thick
Cook’s Notes Dukkah is traditionally served with olive oil as a dip for crudites. (You dunk the vegetables in the oil first to help the mixture adhere.) But it can also give a spicy kick to eggs, avocado toast, grain bowls, and salads.
Gallery Roasted Carrots with Oat Dukkah Credit: Sidney Bensimon
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Gallery
Roasted Carrots with Oat Dukkah Credit: Sidney Bensimon
Roasted Carrots with Oat Dukkah
Credit: Sidney Bensimon
Roasted Carrots with Oat Dukkah
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1 egg white 4 tablespoons extra-virgin olive oil 1 1/2 teaspoons honey 3/4 cup rolled oats 1/4 cup shelled pistachios 1/4 cup sesame seeds 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons fennel seeds Kosher salt and freshly ground pepper 2 pounds peeled carrots, halved if thick
Directions
Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.
Cook’s Notes Dukkah is traditionally served with olive oil as a dip for crudites. (You dunk the vegetables in the oil first to help the mixture adhere.) But it can also give a spicy kick to eggs, avocado toast, grain bowls, and salads.
Cook’s Notes
Dukkah is traditionally served with olive oil as a dip for crudites. (You dunk the vegetables in the oil first to help the mixture adhere.) But it can also give a spicy kick to eggs, avocado toast, grain bowls, and salads.
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All Reviews for Roasted Carrots with Oat Dukkah
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All Reviews for Roasted Carrots with Oat Dukkah
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
